When we lived in Scotland, Stephen and I would make Chili a couple of times a month in the fall and winter.
It was quick and comforting, and the perfect meal for a cool (or freezing) winter’s night.
Now that the temps in LA have finally cooled, and by cool I mean around 60 degrees F, we felt like it was time to bust out a chili recipe, but kicked up a notch with some leftover brisket.
If you have never had brisket, it is the meat cut from the breast or lower chest of a cow.
It is a big slab of meat (hehe) and is best cooked low and slow so that it falls apart.
You can either cook the brisket in a slower cooker, or in the oven, but either way it has a roughly 4-8 hour cook time.
You can pop it in the slow cooker or oven and go about your day and let it do its magic.
You are usually left with a ton of brisket, so we decided to take the rest and make it into a chili.
You can make a brisket chili where you basically put all of the below ingredients in a slow cooker, but I prefer to cook the meat separate because I like to shred it and get rid of all of the fat before adding it into the chili.
Here is the recipe.
4-5 lb fresh beef brisket (although any size will be fine)
1 tsp salt
1/2 Cup Ketchup
1/4 Cup white vinegar
1 Tablespoon Worcestershire sauce
1 1/2 teaspoon liquid smoke
1/4 teaspoon pepper
1 packet onion soup mix
1 jar Chili Sauce
2 Cups Beef or Chicken Broth
1 Bay leaf
Heat oven to 325 degrees (unless putting in slow cooker)
Rub surface of beef with salt. Place in ungreased rectangular pan, 13 x 9 x 2 inches.
Mix all ingredients and pour over beef.
Cover and bake about 3-4 hours or until beef is tender
but it in the slow cooker on low for 8-9 hours
1 box of Passata (strained tomato puree)
2 tablespoon cumin
2 tablespoon dried oregano
2 tablespoons tapatio (or any type of hot sauce)
2 tablespoons paprika
2 tablespoons chili powder
1 can Kidney beans
1 can Black beans
1 can Pinto beans
1 cube beef bouillon
1/2 cup-1 cup vegetable stock (depending on how thick or thin you want the chili sauce to be)
1 tablespoon garlic powder
I small can of corn
Shred the brisket (at least 2lbs worth)
put it in a slow cooker with all of the chili ingredients and cook it low and slow for a couple of hours.
Add water as needed to thin out the chili.
Easiest thing ever right?14 shares